How long does banana bread doughnuts [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make banana bread doughnuts [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make banana bread doughnuts [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is banana bread doughnuts [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does banana bread doughnuts [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Banana Bread Doughnuts
[Vegan]

EB By: Elsa Brobbey

Author Bio

Hello, I’m Elsa. I live in Vancouver, BC, and I chronicle my adventures exploring simple,... Read More

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Banana Bread Doughnuts [Vegan]

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Classic banana bread gets an upgrade with these tasty and easy baked doughnuts! These are easier to make than cake or yeasted doughnuts; the ingredients are classic combo flour, milk, sugar, bananas, and spices. They come out cakier and rich and warmly fragrant. They’re easy to whip up for... Read More

Ingredients You Need for Banana Bread Doughnuts [Vegan]

For the Doughnuts:

1 tablespoon ground flax seed, plus 3 tablespoons water
3 very ripe medium bananas, mashed
1/2 cup turbinado or raw sugar
1/2 cup plain non-dairy yogurt
1/4 cup melted vegan butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon sea salt

For the Glaze:

1 1/2 cups confectioners’ sugar, sifted
3-4 tablespoons almond milk
2 teaspoons vanilla extract
A pinch of sea salt

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How to Prepare Banana Bread Doughnuts [Vegan]

Mix ground flax seeds and water in a small cup or bowl, set aside, and let mixture thicken for at least 5 minutes
Preheat oven to 350°F, and grease a doughnut pan.
In a large bowl, combine mashed banana, sugar, yogurt, melted butter, and flax mixture, then mix with a whisk until smooth.
Sift flour into a separate bowl and combine with baking powder, baking soda, nutmeg, and sea salt.
Add the flour mixture to the banana mixture (wet ingredients) and mix well to combine.
Pour batter into a piping bag and pipe into prepared doughnut pan, filling each hole to a little over 3/4 full
Bake in oven for 12–14 minutes until golden brown and a toothpick inserted into the center comes out clean.
Let doughnuts cool on a wire rack while you prepare the glaze.
Add sifted sugar and vanilla to a medium bowl and slowly stir in almond milk a little at a time, while whisking to make a smooth, pourable glaze.
Dip one side of cooled doughnuts into the glaze.